I stumbled onto this recipe by accident one day many years ago. I have gone back to find the source only to find that it is no longer available online... However, I have made this many, many times, and each time it comes out amazingly delicious. I have never tried to make this parve, but I imagine coconut oil could replace the butter in the cake. I *have* made it without the ganache glaze and sifted confectioner's sugar over the top. It looks elegant with a couple of edible flowers and some berries arranged on the top. A springform pan is really essential for this.
Flourless Chocolate Torte
From: Chef2Chef Culinary Portal
Makes: 16 Servings
Preheat: 325°F
Ingredients
3 oz unsweetened chocolate
5 eggs
1 cup sugar
1 cup melted, unsalted butter
3 oz semisweet chocolate
¼ cup sifted cornstarch
½ teasp vanilla essence
3 tbsp orange liquor (optional)
Glaze
6½ oz semisweet chocolate
2 tbsp butter
⅓ cup heavy cream
Method
Over hot water in top of double boiler, beat the eggs and sugar until mixture is very light and almost white in color. Remove from heat.
Meanwhile, melt the butter and skim off the foam. Return to heat and melt in chocolates.
Beat the sifted cornstarch slowly into the egg mixture on low speed until thoroughly blended.
Stir the vanilla and orange liquor into the chocolate mixture and then into the egg mixture. Spoon into a 10-inch springform pan that has been greased and floured.
Bake at 325°F for 20-25 minutes, until torte pulls away from sides of pan. Knife inserted in center will NOT come out clean! DO NOT OVERBAKE! Cool in springform pan. Remove ring.
To make glaze, melt chocolate and butter with cream and spoon over cooled torte. Refrigerate and chill completely.